March 22, 2008

Lamb Chops with Dried Cherries and Port

A word of caution about this recipe: You might want to eat it alone. Otherwise, it could be kind of embarrassing when you tilt the plate up at the end of your meal to lick it clean.

Seriously, it's that good! The balance of the gamey, spicy lamb with the sweet cherry-and-port sauce is absolutely perfect.

This dish is not only really impressive on the table, but it's also incredibly easy to make. The most labor-intensive step is chopping up a shallot. The recipe says the full recipe takes 30 minutes start-to-finish, but we found that the dish came together even more quickly than that.

We served this with a curry couscous (which of course takes all of 5 minutes to make) and some steamed broccolini (also a cinch). All in all, it was an impressive, deeply-satisfying meal that came together in about half an hour.